Sugared doughnut and its manufacture



Patented Apr. 26,, 1932 UNITED STATES PATENT oFFics- EABBY BLINK, OI?BALTIIOKE, MARYLAND, ASS IGNOB 1'0 DOUGm'l' KAOHDTE CORPORATION, OF NEWYOBK,.N. Y, A. CORPORATION, OF NEW YORK SUGABED. DOUGENU'I. AND ITS IoDrawing,

and the like, and is also concerned with their manufacture. As willappear hereinafter,

my invention, is particularly concerned with 5 so-called cake doughnuts,in which lightening effected by gases evolved-or formed during thecooking, as distinguished from raised doughnuts, in which lightening ismainly effected prior to cooking, by ases 1o evolved during anantecedent proofing as it is termed.

As is well known, cake doughnuts are made by frying formations of dough(generally annular) in hot cooking oil, grease or fat. The

steam and other gases formed during the cooking give the doughnut acellular structure. n escaping from the doughnut, these ases breakthrough the walls of the cells rom the interior of the doughnut outward,

so that the doughnut has virtually continuous pores leading in from itssurface to its center. When the doughnut is removed from the cooker, theescape of hot gases ceases ;-and as the doughnut cools, the gasesremaining in the doughnut contract and even condense and a vacuum isformed in the pores, so that the grease clinging to the surface is drawninto the pores '(as well as a quantity of air), leaving the doughnutwith an apparently dry,

non-greasy surface. The doughnut is then usually sprinkled with powderedsugar. The

grease seems not to penetrate the doughnut more than a shortdistance,-and does not seal its pores. Apparently, the grease remainsclinging to the walls of the pores close to the exterior. I

As the surface of the doughnut remains porous, and as the powdered sugarhas a decided aflinity for grease, the grease in the pores of thedoughnut is drawn out to'the surface and saturates the sugar,discoloring it and giving the doughnut an unsightly, greasy appearance.Also, passage to and from the interior of the doughnut, and the water inthe doughnut dries out to a greater or less extent. Within fortyeightours after cooking, the doughnut becomes stale, and its flavor greatlydeteriorated. My experience shows that in-this staling and impairment offlavor the easy access the air has free Application fled April 23,"1929. Serial Io. 8i8,487.

of air to the interior of the doughnut is an important factor.

I have discovered a way of avoiding these drawbacks of present practice,by interposing a barrier between the sugar and the grease in thedoughnut. This may be associated either with the doughnut or with'thesugar. In the first case, the barrier may take the form of an impervioussealing of the pores of the doughnut; in the second case, it may consistof an oil-repellent on the particles of' sugar. In either case, thesubstance employed -may be any suitable substance which can be appliedto the doughnut (before sugaring it) to practically seal its poresagainst exudation from within, or against passage of air, or to thesugar particles to practically prevent the grease from saturating orwetting them,

and which will not render'the doughnut inedible or unpalatable, orproduce any other deleterious effect. Some such substances, indeed, havea real food value in themselves, and may even impart an agreeable flavorto the doughnut, improve its keeping qualities, or produce otherbeneficial effects.

I will now describe illustrative examples of these two ways of carryingout my invention. v

Sealing the pores of the doughnut As the doughnut comes from the cooker,and almost immediately or verysoon after the grease has soaked in anddisappeared from its surface as above described, I may treat thedoughnut with an aqueous solution of a gummy substance,-particularly acarbohydrate such as dextrine, starch, agaragar, gum-arabic, or otheredible gum. Such carbohydrate materials lend themselves especially tothis urpose because they are in general safe an satisfactory as foods;do not coagulate or otherwise deteriorate with heat; and form a film orcoating which is. impervious, repellent, or retardant to exudation ofgrease or moisture in the dou hunt, and (in many instances) of a toughad ierent character, so as not to be readily broken or scaled off. Ingeneral, a ten per cent solution of the substance employed (by weight)is satisfactory; but very considerable variation from this pro ortion ispermisible. Egg albumen may a so be used (in the form of an aqueoussolution of the same st h as mentioned above) ,afiroyided overheating"of the solution to an men-coagulating temas a surface temperature ofabout400 F. as it comes from the cooker, and as the albumen coagulateswhen a critical temperature of about 120 F. is exceeded, care isrequired: i. e., the albumen solution must not be applied until thedoughnut has cooled to such a degree as to make overheating practicallyimpossible.

One satisfactory way of applying the solution of albumen or othersubstance Is to spray it on the hot doughnut. However, any other waythat will result in sealing the pores of the doughnut with a smallamount of the substance may be used, such as momentary or practicallyinstantaneous immersion of the doughnut in the solution. This marescoating of the doughnut all over with the solution and thus insuressubstantially hermetically sealing it, all over with the film formed onits surface or the g drawn into its pores.

The grease-repellent substance thus em-, loyed need not, of course, bewater-solubleike the carbohydrates mentioned; nor need it be used insolution at all. On the contrary,

materials that can be applied molten maybe employed, such as any edibleor innocuous grease that will remain solid at atmospheric temperaturesand thus form an oil-retardant film on the doughnut.

For example, high-meltin fats may be used,or even a very thin fi ofparafiine.

As a result of the treatment, the substance tslas vit would appear) ispartly drawn into e pores of the doughnut, and partly remains on itssurface as a thin, dry, inconspicuous film or coating that shows littleor no tendency to crack or peel; at any rate, the pores are effectuallysealed against exudation of grease or moisture, as well as against.influx of air'and out.

Then, after the dou ut' has dried oil it may be sprinkled or usted withpowdered sugar in the usual way. The sugar will not be affected by thegrease in the doughnuti because of the barrier interposed b the a dedperature can be avoided. As the doughnut glycerine, preferably used withthe addition of some water. About 5% gly'cerine, 1% water and 94%powdered sugar will be found satisfactory,'-thou h these prggortions maybe varied considera 1y if desir The gllycerine and water may be firstmixed toget er and then mixed thoroughly with the sugar. This does notimpair its powdery quality. It may be sprinkled or dusted on t edoughnuts as or after they come from the cooker, in the usual manner.

While this method prevents contamination of the sugar with grease, itdoes not, of course, afford the doughnut the protection against stalingthat is afforded by sealing its pores as described above.

If desired, a double barrier may be interposed between the sugar and thegrease in the doughnut, by using my grease-repellent sugar to dust or suar doughnuts whose pores have been sealed (as described above) againstexudation of rease.

Having thus described my invention, I claim 1. As an article ofmanufacture,.a greasefried cake doughnut externally dusted with sugar,with a grease-repellent medium interposed between the sugar particlesand the cooking grease taken up b the doughnut and thus protecting thesugar rom contamination with the grease.

2. As an article of maunfacture, a reasefried cake doughnut hermeticallysea ed, all over, with a grease-repellent medium and externally dustedwith sugar over its thussealed surface, whereby the sugar is protected,by the inte d medium, against contamination with t e cooking greasetaken up by the doughnut.

3. As an article of manufacture, a easefried cake doughnut dustedwitharticles of sugar charged with an oil-repel ent agent, and thusprevented from drawing out and absorbing the cooking grease taken up bythe doughnut.

In \testimony whereof, I have hereunto signed my name at Ellicott City,Md. this 24 day of April 1929.

HARRY M. BLINN.

substance which seals the pores the doughnut. v

the sugar grease-repellent To render the sugar repellent, it ispreferably treated wi a grease-repellent g nt before being applied tothe doughnut. In this way, the sugar particles are charged and evencoated or covered withafilmofthe repellent substance employed, whichthus forms an efiective'barrier betweim the sugar and the grease in thedoughnut.

A suitable substance for this is Ill

